Rate this recipe!
| Prep Time | 30 minutes |
| Servings |
people
|
Ingredients
- Raw Rice(Pachhari) - 1 to
- Greengram dhal(Cherupayar Parippu) - 1 cup
- Cashewnuts - 50 Gms
- Pepper(preferably crushed) - 1 to
- Cumin seeds - 1 tsp
- Ghee - 5 tsp
- Curry leaves(optional) - 5 leaves
- Salt(To taste) -
Ingredients
|
Rate this recipe!
|
Instructions
- Heat/fry the Rice also in the same way (but separately) and keep it aside to cool
- Soak the rice and Greengram dhal together for about half-an-hour
- Cook the mix for about 15 minutes or till coming 6 – 7 whistles from the cooker
- When the mix is cooked properly, put off the stove and remove the pressure cooker from the stove and let it cool for some time. Then open the lid carefully and stir the cooked mix well (if necessary add some water also).
- Heat Ghee in a frying pan and fry the cashew-nuts, when the colour of the cashew-nuts become golden, add it into the cooked Pongal.
- Then again heat some Ghee and fry the Cumin seeds, crushed Pepper and Curry leaves (only if required) in this ghee
- Add this Fried mix also into the cooked pongal and stir it for 2-3 minutesS
- Rice Pongal is ready and can be served with Chutney for break-fast or dinner
Share this Recipe
